Bringing all the Christmas vibes with warming ginger and good cheer! A vegan version of the quintessential holiday cookie, these wholesome Ginger Snap Cookies are loaded with aromatic spices and amazing texture of crunchy goodness on the outside and chewy loveliness on the inside, Mmmmmm. Easy to make, these cookies will quickly become your new family favorite! Lightly sweetened with maple syrup and robust molasses makes for the perfect healthy cookie. Guaranteed to get rave reviews these cookies will be gone in a flash!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Want to hear something funny? Mom and I never made Ginger Snap Cookies for our holiday cookies trays. Yep, you read that right . . . never . . . made . . . them!
Mom was never a huge fan and because of that, we always passed them over. She had had them as a young girl, and said the spices were so overpowering that she just didn’t like them, and I guess that was that. LOL
So, Mom and I set out to remedy that when we started to get floods of emails requesting Ginger Snap Cookies from our Readers. Mom drug her feet the whole way. LOL I guess she just really REALLY didn’t like them. Notice the use of the past tense verb “didn’t”.
When we began our adventure of WFPBing Ginger Snap Cookies, it wasn’t difficult to develop a great recipe. Our first few kitchen tests tasted awesome. We both looked at each other and wondered why we waited so long to create this wondrousness!
The big dilemma that we found was whether to make them “snappy” or “chewy.” Traditionally, a ginger snap is called a snap because it is a “crunchy,” kind of like a drier cookie with great flavor, otherwise they just call them Ginger cookies.
Since our Readers were specific in their requests of Ginger “Snaps.” We decided to kind of split the difference.
This cookie has a crunchy exterior with a slightly chewy interior. The baking soda gives it that crispness. So, if you want a chewier cookie, then scale back the baking soda.
This post contains affiliate links, and we may receive a very smallcommission if you purchase through those links at noadditional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosureshere.
Most of you know we are a Celiac (gluten free) family so the almond flour is the key flour here. We get tons of questions on almond flour substitutes. We don’t have a substitution to offer since this recipe was designed to use almond flour. Just wanted to get ahead of the questions. *smile* However, if you give them a try with a different flour, we’d love to hear how it went.
I’ll let Mom tell you more!
It’s true, Monkey and I have never baked Ginger Snap Cookies prior to receiving multiple Reader requests for them. I had had Ginger Snap Cookies when I was small because my dad loved them, but I never enjoyed them, so I had been avoiding them all my life up until this point.
Kinda makes me sad that I allowed that one Ginger Snap Cookie experience deprive me of this deliciousness for the past 60 years. I was really missing out and didn’t even know it. A big THANK YOU to multiple Readers who wanted Ginger Snap Cookies. They are delightfully delicious! We loved developing the recipe!
TP109 enjoyed them with his coffee on multiple occasions. He said they were the perfect coffee cookies. He even ate all the kitchen tests including all the ones that were stored in the freezer.
Dang the man can eat and never gain a pound. He was just bragging to me last week that since he has gone Whole Food Plant Based, he had dropped another pants size and wanted more cookies. Mind you he is 5’ 6” and barely 130 pounds soaking wet. LOL
He went to his doctor recently and his numbers were FABULOUS!!! Yay for the Whole Food Plant Based Diet!
Any who, I got side-tracked, these cookies are TP109 approved and he wants you to know that he loved them! And we can’t wait for you to try them.
If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review!Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
- Baking sheet
- Parchment paper (or silicone baking mat) We used silicone baking mats
- Wire cooling rack (optional)
Ginger Snap Cookies
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- Author: Monkey and Me Kitchen Adventures
- Prep Time: 8 Minutes
- Cook Time: 10 Minutes
- Total Time: 18 Minutes (+1 Min. Rest)
- Yield: 14-16 Cookies 1x
- Category: Dessert
- Method: Oven
Description
Bringing all the Christmas vibes with warming ginger and good cheer! A vegan version of the quintessential holiday cookie, these wholesome Ginger Snap Cookies are loaded with aromatic spices and amazing texture of crunchy goodness on the outside and chewy loveliness on the inside, Mmmmmm. Easy to make, these cookies will quickly become your new family favorite! Lightly sweetened with maple syrup and robust molasses makes for the perfect healthy cookie. Guaranteed to get rave reviews these cookies will be gone in a flash!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups almond flour *
- 1 teaspoon baking soda *
- ½ teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons groundcinnamon
- 1/8 teaspoon ground cloves
- 2 Tablespoons cornstarch *
- ¼ teaspoon sea salt *
Wet Ingredients:
- ½ cup unsalted almond butter, softened
- 1/3 cup organic maple syrup
- 2 teaspoons molasses
Instructions
- Preheat the oven to 350 F. Place oven rack in the center position, avoiding the lower oven rack placement.
- Line a baking sheet with a silicone mat (or parchment paper).
- Place all the other Dry Ingredients into a bowl, whisk to combine.
- Add the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required).
- Take 2 tablespoons of cookie dough and roll it in your hands to form a ball, then place the ball onto the silicone mat (or parchment paper) lined cookie sheet. Try to keep the cookie size uniform. Continue until you have rolled all the dough into balls and placed on the baking sheet.
- Then flatten each ball into a round disk about ½ inch thick, then place the baking sheet (space them far apart as they spread) into a preheated 350 F oven and bake for 10 minutes.
- After 10 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 1 minute to firm up, then transfer to a wire cooling rack.
- Enjoy warm, soooo delicious!
Notes
*Almond Flour: This recipe was specifically designed to use almond flour. We have no substitutions for the almond flour. Additionally, spoon the almond flour into the measuring cup, do not pack it in.
*Cornstarch/Baking Soda: If you want a chewier cookie, then scale back on the cornstarch or leave it out completely. Additionally, scale back on the baking soda. Baking soda creates a crispier cookie.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 14 to 16 cookies.
*Storage: Use within 5 days. Freezes well.
This post contains affiliate links, and we may receive a very smallcommission if you purchase through those links at noadditional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosureshere.
